Seared Steak with Greens and a Tahini Dressing
Kick of the week with a bang with these flavour-packed stir-fried greens topped with juicy steak and a sesame/tahini dressing.
Available in most supermarkets these days, tahini is a toasted sesame paste used widely throughout the Middle East and North Africa. It is the basis for hummus and it adds a unique flavour to any dish - think of it as peanut butter's more delicious cousin! The greens are cooked simply with garlic and chilli flakes and, like all the best steaks, this one is just grilled and well-rested.
Seared Steak with Greens and a Tahini Dressing
Melt half of the coconut oil in a large frying pan over a medium heat, then add the chopped garlic and chilli flakes and cook for 30 seconds. Add the kale, courgette and broccoli and fry, stirring regularly, for 3 minutes.
Check the vegetables are just tender, then take the pan off the heat. Mix the tahini with the sesame oil in a small bowl. Slice the steak against the grain into strips. Serve up the greens topped with the sliced steak, a drizzle of the tahini dressing and a sprinkling of sesame seeds.
Available in most supermarkets these days, tahini is a toasted sesame paste used widely throughout the Middle East and North Africa. It is the basis for hummus and it adds a unique flavour to any dish - think of it as peanut butter's more delicious cousin! The greens are cooked simply with garlic and chilli flakes and, like all the best steaks, this one is just grilled and well-rested.
Seared Steak with Greens and a Tahini Dressing
Serves 2
1 tbsp coconut oil
2 cloves garlic, finely chopped
1 tsp chilli flakes
200g kale, thick stalks removed
1 courgette, trimmed and cut into half-moons
125g tenderstem broccoli, halved
150ml hot chicken stock
1 large ribeye steak
30g tahini
3 tsp sesame oil
sea salt and freshly ground black pepper
sesame seeds, to serve
Melt half of the coconut oil in a large frying pan over a medium heat, then add the chopped garlic and chilli flakes and cook for 30 seconds. Add the kale, courgette and broccoli and fry, stirring regularly, for 3 minutes.
Pour the hot stock into the pan with the greens. Reduce the heat to medium and cook for 5 minutes, stirring every now and again. In the meantime, heat the remaining oil in a frying or griddle pan over a high heat, and gently lay in the steaks. Cook the steaks for 3 minutes on each side, turning them only once. Remove the steaks to a plate to rest and season them with salt and pepper.
Check the vegetables are just tender, then take the pan off the heat. Mix the tahini with the sesame oil in a small bowl. Slice the steak against the grain into strips. Serve up the greens topped with the sliced steak, a drizzle of the tahini dressing and a sprinkling of sesame seeds.
Comments
Post a Comment